Several common methods of coffee raw beans the origin of coffee beans

1. Drying (Dry process):

Drying is a historical way to deal with coffee beans, which was used by Arabs more than a thousand years ago. Basically, the harvested coffee beans are laid out and exposed to the sun, which takes about 20 days, and then the dried peel and pulp are polished, screened and graded, and finally packaged and stored. Because there may be more than coffee beans in the exposed places, cereals such as corn and corn are occasionally found in the sun beans. The dried beans are exposed to a large amount of sunlight, and the pulp is not separated from the coffee beans in the whole process, so the coffee beans absorb a lot of pulp and sunlight essence, so the taste is complex and the texture is wild. Because there is a drying period of up to 20 days, it is often used in sunny areas, such as Yemen and Ethiopia.

2. Water washing (Wet process): water washing, also known as the West Indies method (West Indische Bereiding), is a suitable method for handling coffee beans in areas with high rainfall. The program goes something like this: it is processed within 12 hours after collection. Soak the coffee cherries in water, then grind off the skin and pulp, and there will be a layer of mucous membrane on the coffee that is difficult to remove, so soak the coffee beans in water for 6-8 hours (depending on the fermentation status and the habit of the treatment plant), let the mucous membrane ferment, then you can easily scrub off the mucous membrane, and finally you can dry and preserve. The washing method will eliminate some poor quality beans during the soaking process, so generally speaking, the size of the washed beans will be more average, and because the pulp is not attached for a long time, the taste of the washed beans is usually cleaner. Water-washed coffee beans are more beautiful in color and less impurity than those obtained by drying. Colombia, Mexico, Guatemala and other countries adopt this method for about 70% of their output. Sometimes in the fermentation process, if

Improper handling may give off fermented odor and its unique sour taste, but if handled properly, all kinds of coffee beans can emit their unique coffee aroma.

3. Semi-washing method (Semiwashed Method):

This is a combination of sun exposure and water washing, first removing the pulp and peel in the same way as water washing, then drying the coffee beans that are still attached to the mucous membrane, and then wetting the dried coffee beans. use a machine to knock off the remaining mucosa, and then you can dry and store it. Because two methods are used at the same time, the flavor of semi-washing is between drying and washing.